A delicious twist on the classic Kung Pao Brussel Sprouts, these Brussels sprouts are spicy, tangy, and perfect for a healthy, flavorful meal.
Kung Pao Brussel Sprouts
Description
Kung Pao Brussel Sprouts
This Kung Pao Brussels sprouts recipe combines the crunch and nuttiness of roasted Brussels sprouts with the spicy, tangy, and savory flavors of classic Kung Pao sauce. It's a perfect side dish or a light main course that will satisfy your taste buds. Roasting the Brussels sprouts enhances their natural sweetness, while the Kung Pao sauce adds a punch of flavor. Garnish with roasted peanuts and fresh green onions for a delightful crunch and a pop of color. Enjoy this dish on its own or with steamed rice.
Quick Tips:
Don't Overcrowd the Pan: Ensure Brussels sprouts are spread out evenly on the baking sheet for even roasting.
Adjust Spice Level: Control the heat by adjusting the amount of dried red chilies.
Use Fresh Ingredients: Fresh garlic, ginger, and green onions enhance the flavor significantly.
Ingredients
Instructions
-
Prepare the Brussels Sprouts
- Preheat the oven to 200°C (392°F).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread them out on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are golden brown and crispy.
-
Make the Kung Pao Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and honey (or maple syrup).
- Set aside.
-
Prepare the Aromatics
- In a large pan, heat a small amount of oil over medium heat.
- Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
-
Combine and Cook
- Add the dried red chilies and Sichuan peppercorns (if using) to the pan and cook for another minute.
- Pour in the prepared Kung Pao sauce and bring to a simmer.
- Add the roasted Brussels sprouts to the pan and toss to coat them evenly with the sauce.
- Cook for another 2-3 minutes, until the sauce has thickened slightly and the Brussels sprouts are
-
Garnish and Serve
- Remove from heat and transfer to a serving dish.
- Garnish with roasted peanuts and sliced green onions.
- Serve hot, optionally with steamed rice.
Servings 4
- Amount Per Serving
- Calories 180kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 600mg25%
- Potassium 450mg13%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 6g12%
- Vitamin A 800 IU
- Vitamin C 80 mg
- Calcium 50 mg
- Iron 2 mg
- Vitamin E 1.5 IU
- Vitamin K 150 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1.5 mg
- Vitamin B6 0.2 mg
- Folate 50 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 100 mg
- Iodine 0.2 g
- Magnesium 20 mmol
- Selenium 1.5 mg
- Copper 0.2 mg
- Manganese 0.3 mg
- Chromium 0.1 mcg
- Molybdenum 0.1 mg
- Chloride 0.2 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is perfect for those looking for a healthy, plant-based alternative to traditional Kung Pao chicken. Adjust the spice level to your preference and enjoy the delightful combination of flavors and textures.
